This Spiced Gingerbread Bundt Cake is the epitome of Christmas, with the rich spices, indulgent, sweet black treacle, and the fresh, zesty orange. It has all the lovely stickiness of a classic gingerbread, but without the heaviness because of the addition of cider and the fresh orange icing.
As it’s a variation on a gingerbread cake, the longer you keep it stored, the better it gets. It’s very easy to make, and I guarantee it’ll impress!
For the Cake…
- 250ml dry, apple cider
- 175ml vegetable or sunflower oil
- 125g soft dark brown sugar
- 300g black treacle
- 3 large eggs
- 2 tsps. finely grated, fresh ginger
- 300g plain flour
- 2 tsps. baking powder
- ¼ tsp. bicarbonate of soda
- ½ tsp. freshly grated nutmeg
- 2½ tsps. Chinese five spice
- 1½ tsps. ground cinnamon
- ½ tsp. ground ginger
- Extra oil for greasing the cake pan
For the Icing…
- Icing sugar
- The zest and juice of 1 large orange
- Before you measure out any of the ingredients, open the cider. This will allow it enough time to go flat before you add it to the cake batter later on.
- Preheat the oven to 170°C/ 150°C Fan/ Gas Mark 3/ 325°F, and grease your pan with a good amount of oil, spreading it around the whole of the pan using a piece of kitchen roll. Place the pan upside-down on a few pieces of kitchen roll while you make the cake batter, to get rid of any excess oil.
- Measure out the soft brown sugar, oil and black treacle into a large bowl. To stop the treacle sticking, lightly oil whatever you are using to measure it out, beforehand.
- Add the cider and the eggs. Peel and finely grate the fresh ginger (just enough for 2 teaspoons worth), then add to bowl as well. Beat until fully combined.
- In a separate bowl, combine the flour, baking powder, bicarbonate of soda, freshly grated nutmeg, five spice, cinnamon, and ground ginger.
- Add the dry ingredients a little at a time to the wet ingredients, beating together as you do so, until the mixture is fully combined. This should result in a thin and runny batter.
- Carefully pour the cake mix into the oiled Bundt cake pan. Bake for around 45-50 minutes, or until the cake starts to come away from the sides of the pan. To test if it’s done, you can insert a wooden or metal skewer into the cake; if it comes out clean when removed, it’s ready.
- Place the cake onto a rack to cool for about half an hour. When it’s cooled, level off any cake that has risen over the top of the pan with a serrated knife, and turn out onto a plate or cake board. If it’s difficult to remove, you can gently prise the cake away from the edges of the pan with your fingers.
- While you leave the cake to cool fully, you can make the icing. This step is optional (as the cake is delicious on its own). However, I think the orange in the icing adds a nice freshness to the cake, which compliments the rich, spicy flavour of the gingerbread.
- To make the icing, zest and strain the juice of the orange. Put the zest off to the side. To the strained orange juice, add the icing sugar a few tablespoons at a time, until the icing is a thick consistency.
- Spoon the icing onto the cake, allowing it to drip down the sides a little. Scatter the orange zest on top of the cake, before the icing has had time to set completely.
Recipe adapted from Nigella.com